Ham And Potato Soup

This instant potted ham soup recipe is as perfect as it gets for a cool-weather soup; think "baked potatoes in a bowl". For a fun feast, serve it with a variety of fillings so that guests can prepare the soup themselves.
Put the potatoes, onion, celery, oil, and garlic in a quick-cooking pot; select the "Stir-fry" mode. Cook, stirring frequently, until the onion is slightly softened, 6 to 8 minutes. Add the ham and broth. Close and lock the lid of the instant pot; set the steam release knob to the “Seal”position. Put it in the “High pressure " mode for 20 minutes.Carefully open the lid to completely release the steam. Open the lid for cooking in instant pots. Remove the hams; transfer to a work surface to cool slightly, about 10 minutes. Meanwhile, mash the instant pot mixture to the desired consistency with a potato masher (save more whole pieces for a thicker soup, or mash for a more uniform soup).Remove the fat and skin from the cooled hams. Remove the meat from the hams and coarsely chop. Discard the ham bone. Add heavy cream, salt, pepper and meat with ham to the soup. Spread the soup evenly over 8 plates before serving. Sprinkle the plates evenly with cheese, sour cream and green onions.